uct. Sucrose esters decrease the surface
tension between air and water, facilitating
aeration.
Clean eating profile
Water soluble sucrose esters have very
strong surface activity, ensuring smaller
fat globules upon homogenisation
of the ice mix and smaller air bubbles
upon freezing. It is generally known
that smaller fat and air globules result
in a smoother, creamier mouth feel. Ice
cream with sucrose esters is perceived
by the consumer as fresh, creamy, milky
and soft, while fat soluble emulsifiers
are perceived as more churned and
greasy.
Churned fat or so-called “free fat”
is needed to create a stable ice cream.
Too much churned fat covers the
tongue’s palate, reducing perception of
flavour. More flavours have to be added
and even then it is not always possible
to taste the total flavour profile. Especially
when using delicate expensive
flavours, it is worthwhile balancing the
free fat with the help of sucrose esters.
Sucrose esters create smaller, more stable
fat globules compared to traditional
emulsifiers. Ice cream produced with
sucrose esters will have less free fat and
a pure flavour profile.
In order to prove the effect of sucrose
esters on the flavour release of ice
cream, a sensorial test was performed.
A comparison was made between ice
cream based on partly unsaturated
mono- and diglycerides 90% (uDMG)
and ice cream based on Sisterna SP70.
The flavour perception, eating quality
and heat-shock stability of (natural)
vanilla ice cream was improved by using
SP70 as emulsifier. The vanilla flavour,
the creamy/buttery sensation, and
the phenolic attributes were stronger.
The vanilla flavour remained strong
even after heat shock. Where the ice
cream with uDMG became hard after
heat shock, the SP70 sample kept a
soft bite. The flip side of this softness is
that the ice cream also melted quicker.
Advice
Sisterna SP70 is used as emulsifier in
ice creams with varying fat content.
The dosage is 0.2-0.3% over the total
mix. Sucrose esters combine well with
mono- and diglycerides to give the
right balance in terms of stability and
flavour profile.
Vegan ice
Veganism is becoming increasingly
fashionable and vegan food is seen as
something in which indulgence, health
and/or animal welfare meet. Sisterna
developed a vegan ice recipe and found
the same benefits from using sucrose
esters as were described for milk containing
ice cream. The preparation is
also comparable with that of dairy ice
cream.
Result of sensory tests of ice cream with Sisterna SP70 and uMDG, after heat shock
FILTECH
February 23 – 25, 2021
Cologne – Germany
The Filtration Event
www.Filtech.de
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Your Contact: Suzanne Abetz
E-mail: info@filtech.de
Phone: +49 (0)2132 93 57 60
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